38 Recipes Using Zucchini

38 Recipes Using Zucchini

ZUCCHINI APPETIZERS

3 zucchini, thinly sliced
1 c. Bisquick
1/2 c. onion, finely chopped
1/2 c. Parmesan cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. Lawry's seasoning salt
1/2 tsp. marjoram or oregano
A few grinds of pepper
1 clove garlic, minced
1/2 c. Crisco
4 eggs

Mix all ingredients together and pour into greased 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes. Cut into triangles or squares. Makes 4 dozen. NOTE: Can be frozen after cut. Reheat in foil. Can also top with 1 cup grated cheese before baking.

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KELLOGG'S ORANGE ZUCCHINI CAKE

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. All Bran cereal
1 1/2 tsp. grated orange peel
1 tsp. vanilla
1 c. grated zucchini
1/2 c. chopped nuts
1/2 to 3/4 c. raisins (opt.)

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside. In large bowl, beat sugar, oil, eggs until well combined. Stir in cereal, peel, vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased 10 x 6 x 3 inch (1 1/2 quart) glass baking dish. Bake at 325 degrees for 35 minutes or until wooden pick inserted near center comes out clean, cool completely. Spread with orange-cream cheese frosting. Yield: 12 servings.

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BAKED ZUCCHINI QUICHE

3 c. thinly sliced or shredded unpeeled zucchini
1/2 c. grated cheese
1 c. Bisquick
1/2 c. chopped onion
1/2 tsp. oregano
2 tsp. chopped fresh parsley
1/2 tsp. seasoned salt (opt.)
1 clove minced garlic
1/2 c. oil
4 beaten eggs

Preheat oven to 350 degrees. Mix all ingredients. Bake in 13"x9" greased dish, 30 to 40 minutes until golden brown. Cut into squares, about 2"x1". Parent

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ZUCCHINI BALLS

2 med. zucchini
2 carrots
1 sm. onion
2 eggs, well beaten
3/4 c. bread crumbs
1/2 c. walnuts, chopped
1/4 c. oil

Grate zucchini, carrots, and onion with grater or food processor, and strain off excess liquid. Combine vegetables with next 3 ingredients. If mixture is too wet to form into balls, add more bread crumbs. Chill for 30 minutes. Shape into 2-inch balls. Fry balls in oiled skillet until browned, turning once. Makes approximately 24 zucchini balls. Serves 6 to 8.

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ZUCCHINI PANCAKES

2 1/2 c. grated zucchini, uncooked
1 lg. beaten egg
1/2 c. finely chopped onion
2 tbsp. flour
Salt and pepper to taste
4 tbsp. oil or non-stick vegetable spray
1/2 tsp. baking powder

Tightly wrap lightly salted grated zucchini in cheesecloth or kitchen towel and squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to large mixing bowl. Add beaten egg, onion, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil or spray in a non-stick frying pan to medium or medium-high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3 inches in diameter). Cook until lightly browned on each side; avoid burning edges. Variations: Add small amounts of cheeses, tomato bits, turkey or ham.

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ZUCCHINI COFFEE CAKE

3 eggs
1 c. oil
1 c. sugar
2 c. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 tsp. vanilla
2 c. grated zucchini
1 c. nuts
--TOPPING:--
1/2 c. flour
1/2 c. brown sugar
1/4 c. nuts
1/2 stick margarine

Mix together eggs, oil and sugar. Add flour, baking soda, baking powder, salt, and cinnamon. Mix in vanilla, zucchini and nuts. Pour into 9x3 inch greased pan. Sprinkle with topping and bake at 350 degrees for 40 minutes.

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RUM ZUCCHINI

2 lg. zucchini
1 lg. onion
1 qt. water
1 tbsp. salt
8 cloves garlic
1 c. vinegar
1/4 c. brown sugar
1/4 c. dark rum
1 tbsp. pickling spices
1 c. water

Cut zucchini into thin spears. In saucepan combine zucchini, onion, water and salt. Simmer, uncovered 6 minutes until zucchini is tender crisp. Drain and refresh under cold running water. Bring remaining ingredients to boil and cook until liquid is reduced by 1/4. Pack zucchini and onion in hot jars and pour hot brine over to cover. Seal. Refrigerate until ready to use. Keeps 8 to 10 months.

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ZUCCHINI CORN BREAD BAKE

2 med. zucchini
1/2 lb. Italian or pork sausage
1/4 c. chopped onion
1 (8-8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded Cheddar cheese

Coarsely shred enough zucchini to make 1/3 cup, set aside. Cut remaining zucchini into 1/4 inch slices. In a 10 inch skillet brown sausage. Remove sausage from skillet and reserve drippings. To drippings in skillet add zucchini slices and onion, stirring to coat. Cover and cook over medium low heat about 5 minutes or until zucchini is slightly softened, stirring twice. In a greased 8 x 1 1/2 inch round baking dish, starting in the center of dish, arrange cooked zucchini slices in concentric circles using all of the slices. Prepare corn muffin mix according to package directions; stir in the shredded zucchini, cooked sausage and shredded Cheddar cheese. Spread mixture evenly over zucchini slices in pan. Bake in 350 degree oven for 25-30 minutes or until top is golden brown. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Cut into wedges to serve.

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ZUCCHINI - PINEAPPLE BREAD

3 eggs
2 c. sugar
1 c. oil
1 1/2 tsp. vanilla
2 c. grated zucchini
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. crushed pineapple, drained
1/2 c. raisins
1 c. walnuts

Beat together oil, eggs, sugar and vanilla. Add zucchini. Add dry ingredients. Stir in pineapple, raisins and nuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350 degrees or until pick comes out clean.

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CHOCOLATE ZUCCHINI BREAD

3 eggs
2 c. sugar
1 c. salad oil
2 oz. unsweetened chocolate
2 c. grated zucchini
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
1 c. coarsely chopped almonds
1 tsp. vanilla
1 tsp. baking soda

Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate and stir into egg mixture with vanilla and zucchini. Sift flour with the salt, cinnamon, baking powder and soda. Stir into zucchini mixture with almonds. Mix well. Grease and flour two 9x5 loaf pans and pour batter into pans, dividing evenly. Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted into bread comes out clean. Do not overbake. Cool in pans for 15 minutes. Turn out onto racks to finish cooling. Breads freeze well. Yield: 2 loaves.

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WHEAT GERM ZUCCHINI BREAD

2 eggs
1 3/4 c. sugar
2 tsp. vanilla
3/4 c. oil
3 c. grated unpeeled zucchini
2 1/2 c. flour
1 1/2 c. wheat germ honey
2 tsp. cinnamon
1 c. chopped nuts

Beat eggs until light and fluffy. In another bowl beat sugar, vanilla and oil. Stir in zucchini mix with flour, wheat germ, cinnamon, little salt and nuts. Gradually stir into eggs mixture. Turn into 2 greased and floured loaf pans. Bake in 350 degree oven for 1 hour or until a toothpick inserted in center comes out clean. If glass pan bake at 325 degrees for 1 hour.

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PINEAPPLE AND ZUCCHINI BREAD/MUFFINS

3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. chopped pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. shredded zucchini
8 oz. crushed pineapple (well drained)

Combine first 5 ingredients; set aside. Beat eggs lightly in a large bowl; add next 3 ingredients. Beat until creamy. Stir in next two ingredients. Add to dry ingredients, stirring until moist. Put batter in two well-greased and floured loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pan; turn out on rack and cool. Or, makes 2 dozen muffins (cook muffins only for 25-30 minutes).

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BEEF, ZUCCHINI & TOMATO KABOB

1/4 c. nonfat yogurt
2 tbsp. lemon juice
2 cloves garlic, minced
2 tsp. minced fresh ginger or 1/4 tsp. ground ginger
2 tsp. paprika
1/2 tsp. each cayenne pepper, ground cardamom, cumin & coriander
3/4 lb. boneless lean sirloin steak, cut into 12 cubes of equal size
1 med. size zucchini sliced into 12 rounds - about 1/2 to 1 inch thick
8 cherry tomatoes
2 med. size yellow onions, quartered

In an electric blender or food processor whirl the yogurt, lemon juice, garlic, ginger, paprika, cayenne pepper, cardamom, cumin and coriander for 10 to 15 seconds. Place the steak cubes in a bowl. Pour in the yogurt mixture and toss well. Cover and marinate at room temperature for 3 hours or refrigerate overnight, turning once. Heat the broiler. In a medium size saucepan cook the zucchini in unsalted boiling water for 1 minute, drain. Remove the beef from the marinade and thread it onto 4 long metal skewers, along with the zucchini rounds (pierce through skin to skin), cherry tomatoes and onion quarters. Lay on the broiler pan rack and broil 5 inches from the heat for 15 to 20 minutes turning often. When the kabobs are done transfer them to a warm platter and serve right away. (Weigh and measure each serving.) Single serving = 4 ounces protein, 1 cup vegetable.

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ZUCCHINI BROWNIES

1/3 c. butter OR margarine
1 c. brown sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tbsp. cocoa
1 tsp. nutmeg
1/4 tsp. baking powder
1 c. flour
1/2 c. nuts, chopped
1 c. zucchini, finely chopped
Chocolate chips

Cream butter, brown sugar, egg and vanilla until light and fluffy. Sift together cinnamon, cocoa, nutmeg, baking powder and flour. Add to butter-sugar mixture. Beat in (by hand) nuts and zucchini. Put into greased 9 x 9 inch pan. Sprinkle top with chocolate chips. Bake at 350 degrees for 25-35 minutes. Cool and cut into squares.

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ZUCCHINI RELISH

Grind and let stand overnight: 4 c. onion 5 tbsp. salt Drain and rinse in cold water. Then add: 1 tbsp. dry mustard 1/2 tsp. pepper 1 tbsp. turmeric 2 tbsp. cornstarch 4 c. sugar 1 red pepper, ground 1 green pepper, ground Cook 30 minutes and seal. Makes about 6 pints.

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ZUCCHINI MONTEREY

1 lb. Monterey Jack cheese, sliced fairly thin
3 to 4 med. zucchini
1 c. rice, uncooked
1 lg. can whole green chilies
1 lg. tomato, sliced
2 c. sour cream
2 tbsp. green pepper, chopped
2 tbsp. green onion, chopped, mixed with green pepper
1 tsp. oregano
1 tsp. garlic salt
Parsley

Cook rice according to package instructions. Slice and parboil zucchini (about 5 minutes, drain well). Slit and seed chilies. Place rice on bottom of greased 13 x 9 inch casserole. Place chilies on rice and then cheese slices (saving some for the top). Layer with zucchini, then mushrooms, then tomato. Mix sour cream, green pepper, green onion and seasonings together. Spread on top of the tomato. Place remaining cheese slices on top and sprinkle with parsley. Bake 30 to 40 minutes at 350 degrees.

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ZUCCHINI AND RICE TORTE

1 sm. pkg. instant rice, cooked as directed (6 serving size)
2 lb. zucchini, cooked 15 minutes in salted water, drain and chop
1 c. sharp Cheddar, grated
1/2 c. thinly sliced onions
1/3 c. cooking oil
1/3 c. chopped fresh parsley
Dash of rosemary
1 lg. clove garlic, minced
Salt, pepper, paprika to taste
3 eggs, slightly beaten

Bake in 2-quart greased casserole in 350 degree oven for 20-30 minutes. Flat dish speeds baking. Serves 8.

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MICROWAVE ZUCCHINI NUT BREAD

1 c. sugar
2 tsp. cinnamon
2 eggs
1/2 c. vegetable oil
1/2 c. vanilla yogurt
1 tbsp. vanilla
1 c. grated zucchini
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
2/3 c. chopped walnuts

Grease a 6 cup microproof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon into the greased mold. Shake to spread evenly, discard the excess. Beat together the eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients. Pour into mold ring. Cook on 70 (roast) for 15 minutes or until toothpick inserted near the center comes out clean. Rotate dish if it appears to be rising unevenly. Let stand 10 minutes before removing from pan. Cool completely before slicing.

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ZUCCHINI OATMEAL COOKIES

1 c. margarine
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
11 c. nuts, optional

Beat margarine and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Note: 2 cups mashed bananas may be substituted for zucchini.

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ZUCCHINI COOKIES

2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. zucchini, grated
1 c. nuts
1/2 c. plus 2 tbsp. butter
3/4 c. sugar
1 egg
1 tsp. lemon juice
--FROSTING:--
1 c. powdered sugar
1 1/2 tbsp. lemon juice

Cream butter and sugar. Add egg. Add flavoring. Add sifted dry ingredients and zucchini and nuts. Drop on greased cookie sheet. Bake at 400 degrees for 10 minutes. Put frosting on cookies.

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ZUCCHINI BARS

2 c. white sugar
3 eggs
1 c. oil
3 tsp. vanilla
1/4 tsp. baking powder
3 tsp. soda
1 tsp. salt
2 1/2 c. flour
2 c. unpeeled, grated zucchini
1 c. walnuts
--CREAM CHEESE FROSTING:--
1/4 c. butter
1 (3 oz.) pkg. cream cheese
2 1/2 c. powdered sugar
1 tsp. vanilla

Mix sugar, eggs, oil and vanilla together in large bowl. Add dry ingredients and blend well. Stir in zucchini and walnuts. Bake in 15 x 11 inch jelly roll pan in 350 degrees for 15 to 20 minutes. Frost with cream cheese frosting.

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ZUCCHINI RAISIN BARS

1/2 c. soft butter
1 1/4 c. brown sugar
1 tsp. vanilla
1 egg
1 1/2 c. shredded zucchini
2 c. flour
2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1 c. raisins

Cream shortening, sugar and eggs. Add dry ingredients, mix well. Add raisins and zucchini. Bake in a 9x13 greased pan. Bake 350 degrees for 30-35 minutes. Frost with lemon or vanilla frosting.

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CINNAMON FROSTED ZUCCHINI BARS
1 3/4 c. flour
1 1/2 tsp. baking powder
3/4 c. margarine
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. shredded zucchini
3/4 c. walnuts
1 c. coconut
--FROSTING:--
2 c. 10X sugar
2 tbsp. milk or more
2 tbsp. melted margarine
1 tsp. cinnamon
1 tsp. vanilla

1. Use 15 x 10 x 1 inch pan. 2. Stir together flour and baking powder. 3. Beat margarine and sugars together. Add eggs and vanilla. Stir in flour mixture. Stir in zucchini, coconut and nuts. Spread in pan evenly. 4. Bake at 350 degrees for 30 minutes or until done. 5. Cool - drizzle with Cinnamon Frosting.

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FROZEN ZUCCHINI

Grate unpeeled zucchini and pat dry on layers of paper towels. Place 2 cups zucchini in freezer containers. Seal and freeze. Use in any recipe calling for grated zucchini.

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ZUCCHINI SALAD DRESSING
1 med. zucchini, peeled & sliced
1 lg. tomato, peeled & sliced
1 sm. cucumber, peeled & sliced
1/4 c. chives, chopped
1 tbsp. parsley, chopped
1 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
1 tbsp. lemon juice
1 tbsp. vinegar

Put all ingredients in a blender and chop at high speed until vegetables are chopped very fine. Shake before serving. Makes 2 to 3 cups.

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ZUCCHINI IN DILL CREAM SAUCE

2 1/4 lbs. unpared zucchini, cut in strips (7 c.)
1/4 c. finely chopped onion
1/2 c. water
1 tsp. salt
1 tsp. instant chicken bouillon granules
1/2 tsp. dried dill weed
2 tbsp. butter or margarine, melted
2 tsp. sugar
1 tsp. lemon juice
2 tbsp. all-purpose flour
1/2 c. dairy sour cream

In saucepan, combine zucchini, onion, water, salt, bouillon granules and dill weed; bring to boiling. Reduce heat; simmer, covered, 5 minutes or until zucchini is just tender. DO NOT DRAIN. Add butter or margarine, sugar and lemon juice. Remove from heat. Blend flour into sour cream; RETURN ALL TO SAUCEPAN. Cook and stir until thickened and bubbly. Makes 6 servings.

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ZUCCHINI SPREAD

5 c. coarsely shredded zucchini
2 tsp. salt
1/4 c. oil
1 tbsp. red wine vinegar
Garlic
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. finely chopped nuts

Put grated zucchini and salt in colander over bowl; let stand for 30 minutes. Squeeze dry. In blender, blend at high speed the oil, vinegar, salt and pepper. Add zucchini and blend again. Can be made in advance and kept up to 2 days. When ready to serve, fold in nuts. Serve with crackers. Makes 2 1/2 cups.

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ZUCCHINI MEATBALLS IN SOUR CREAM SAUCE

1 lb. ground beef
1 sm. onion, chopped
1 egg
1/3 c. dry bread crumbs
3/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. shredded, unpeeled zucchini
SAUCE:
1 can cream of mushroom soup
1/3 c. sour cream
Dash of nutmeg
1/4 c. milk

Form meat mixture into 24 meatballs, about 1 1/2 inch in size. Arrange in a round dish. Cover with wax paper. Microwave on high for 4 minutes. Redistribute meatballs then microwave another 2 to 3 minutes on high or until meat is set. Drain fat off. Combine sauce ingredients and pour over meatballs. Cover and microwave 5 to 6 minutes on high until hot and bubbly.

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ITALIAN ZUCCHINI PATTIES

5 c. zucchini, grated
1 tbsp. oregano
1 tsp. basil
1 c. flour
1 tbsp. salt
1/2 tsp. Parmesan cheese
2 eggs

Add salt to zucchini. Let stand 1 hour. Drain well. Add rest of ingredients, except cheese. Drop by tablespoon into hot oil. Cook until golden brown. Sprinkle with cheese while still hot.

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IMPOSSIBLE ZUCCHINI-TOMATO PIE

2 c. chopped zucchini
1 c. chopped tomato, fresh
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick mix
3 eggs
1/2 tsp. salt
1/4 tbsp. pepper

Heat oven to 400 degrees. Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. 6 servings.

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ZUCCHINI CUSTARD

6 to 8 sm. zucchini, sliced
1 egg
12 c. sour cream
1/4 to 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 c. grated parmesan cheese
2 tbsp. butter or margarine

Cook zucchini in boiling water until just tender; drain well. Arrange vegetable in shallow baking dish. Beat together egg, sour cream, salt, pepper and half of the cheese. Pour over zucchini. Dot with butter and sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until set.

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KRISPY ZUCCHINI

2 c. Rice Krispies
1 med. zucchini
1 tbsp. chopped onion
1 tsp. salt
2 eggs
1 c. milk
1/2 c. shredded cheese or sliced
cheese may be used

Spray 2-quart casserole dish with Pam. Put in bottom of dish 1 cup Rice Krispies. Peel zucchini, slice 1/4 inch thick. Put zucchini on Rice Krispies. Beat eggs in bowl, add milk, onion and salt, pour over top of zucchini. Sprinkle cheese on top or lay sliced cheese across top. Put 1 cup of Rice Krispies on top. Bake 1 hour at 350 degrees.

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ZUCCHINI LEMON BUTTER

2 lb. zucchini (lg. size works well)
Water to cover
1/2 c. butter
3 c. sugar
3 med. lemons or 2 lg. lemons (1 c. juice & 3 tbsp. rind)
1 pkg. Certo

Peel, slice and boil zucchini in water to cover until tender. Strain. Cool. Mash or puree until smooth. Place in large saucepan; add butter, sugar, lemon juice and rind. Bring to full boil, stirring frequently. Add Certo; boil hard for 2 minutes. Skim off any foam; pack in hot sterilized jars. Seal. Store in refrigerator for short periods of time, in freezer for long term storage. Yield 6 cups.

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ZUCCHINI APPLE BUTTER

4 c. ground zucchini
4 tbsp. vinegar
1 tsp. lemon juice
1 tsp. cinnamon
2 c. sugar
Dash of allspice
2 drops red food coloring

Grate zucchini with vinegar. Mix all ingredients and cook, stirring occasionally until it thickens. About 30 minutes. Put in jars and seal.

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DILLED (SWEETS) ZUCCHINI

6 lbs. (16 c.) zucchini, sliced thin
2 c. celery, sliced thin
2 c. onion, sliced thin
3 c. sugar
Lots of fresh dill
2 1/2 c. white vinegar
1 c. water

Mix zucchini, celery and onion together in large bowl. Place layer ice cubes on top and 1/3 cup salt. Cover, let stand 3 hours. Combine sugar and vinegar and heat. Stir in vegetables. Heat to a rolling boil. Pack in jars that are sterilized and seal.

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ZUCCHINI BOATS

2 zucchini, about 6 to 7 inches long
1/4 lb. bulk sausage or lean ground beef
1 slice whole grain bread, crumbled
1 tsp. instant onion
2 tsp. parsley flakes
1/8 tsp. garlic powder
1/8 tsp. red hot pepper sauce
1 egg
1/2 c. shredded cheddar cheese, divided
3 tbsp. parmesan cheese, divided

Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Cook meat, drain, add zucchini from inside of zucchini and all other ingredients. Toss and fill boat. Sprinkle top with rest of cheeses. Bake 350 degrees approximately 45 minutes or until zucchini boat is tender. Easy to increase recipe from 4 to 40 boats. You can't make a bad one. Serves 2 to 4.

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ZUCCHINI PICKLES

2 qts. thinly sliced unpeeled zucchini
2 med. onions, thinly sliced
1/4 c. salt
2 c. vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Combine zucchini and onions. Sprinkle with salt. Cover with cold water. Let stand 2 hours. Drain and rinse with fresh water and drain again. Combine remaining ingredients in pan and bring to a boil. Cook 2 minutes the zucchini and onions. Remove from heat. Let stand 2 hours. Bring to a boil and cook 5 minutes. Ladle hot into hot sterilized pint jars and process in a boiling water bath for 5 minutes to ensure seal.

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CONFETTI ZUCCHINI RELISH

10 c. chopped zucchini
4 c. chopped onion
5 tbsp. salt
1 sweet red pepper, chopped
1 green pepper, chopped
3 c. sugar
2 tbsp. cornstarch
3 tsp. tumeric
2 tsp. dried mustard
2 tsp. celery seed
1/2 tsp. pepper
2 1/2 c. cider vinegar

Combine zucchini, onion and salt. Let stand overnight. Rinse and drain well. Place in a large kettle along with remaining ingredients, cook until mixture thickens, stirring constantly. Do not over cook. Pack into hot jars leaving 1/4 inch headspace. Adjust caps, process 10 minutes in boiling water bath. Makes 8 pints.

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ZUCCHINI BREAD PUDDING

2 c. zucchini milk
1 1/2 c. cubed whole wheat bread
2 tbsp. margarine
1/4 c. honey
1/4 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 c. raisins

Heat oven to 350 degrees. Bring milk to boil and pour over bread cubes with margarine. Mix eggs, salt and honey and add. Then add vanilla, cinnamon and raisins. Pour into greased 1 quart baking dish. Set dish in shallow pan of hot water and bake 45 minutes or until knife inserted comes out clean.

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CARAMEL ZUCCHINI PUDDING

4 c. diced zucchini, peeled and seeded
1 c. milk
1 c. dry Bisquick
1/2 c. chopped nuts
1 tsp. vanilla
1 c. brown sugar
3 eggs
1/4 c. oil

Preheat oven to 350 degrees. Place zucchini and milk in blender until liquid forms. Pour in mixing bowl and add next 4 ingredients; mix well. In separate bowl, beat eggs until light and fluffy; add oil. Fold into first mixture. Pour into 2 quart casserole and bake 45 minutes. Serves 8 to 10. May also be used for pie filling.